Hearty eggplant-barley bake

4 Servings

Ingredients

Quantity	Measure	Ingredient
½	cup	Onions, chopped
½	cup	Mushrooms, chopped
¼	cup	Green peppers, chopped
1	tablespoon	Garlic, minced
		Water for sauteeing
1	cup	Eggplant, cubed
2	tablespoons	Water
1	can	Tomatoes, chopped (16 oz)
1½	cup	Water
¾	cup	Quick cooking barley (I use Pearled barley)
½	cup	Chili sauce (try to find a \"natural\" brand)
¼	cup	Fresh parsley, chopped
1	teaspoon	Honey (Maple syrup if vegan)
1	teaspoon	Vegetarian Worcestershire sauce
½	teaspoon	Dried marjoram
¼	teaspoon	Ground black pepper

Directions

In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add eggplant and 2 tbsp. water; saute until softened, about 10 minutes. Add the tomatoes (with their juice), 1½ cups water, barley, chili sauce, parsley, honey (or syrup), Worcestershire sauce, marjoram, and black pepper. Bring to a boil and simmer for 20 minutes, or until barley is tender.